Pan-seared potato ravioli filled with

27-month Grana Padano, traditional balsamic vinegar


Combine the potatoes, egg yolks, salt and nutmeg.
Add the flours until the mixture is of a consistency similar to gnocchi dough.
For the filling: Bring the cream and milk to a boil and remove from heat. Add the Grana Padano to obtain a smooth sauce.
Roll out the potato dough until it is a few millimeters thick.
Cut out disks, put a dollop of the Grana Padano cream filling, top with another disk, and lightly press the edges.
Freeze for 3 hours.
In a non-stick pan, sear the raviolis in a thin layer of oil and finish in a hot oven for 5 minutes.
Serve with a few drops of traditional balsamic vinegar.

Cooking recipe by the Chef Andrea Provenzani

Ingredients for 4 servings

    • 600 g. boiled and smashed potatoes
    • 4 egg yolks
    • 100 g. potato flour
    • 250 g. white flour
    • Nutmeg
    • Maldon salt
    • 4 teaspoons of traditional balsamic vinegar
For the cream filling:
    • 12 cl. fresh cream
    • 12 cl. milk
    • 120 g. Grana Padano cheese

illiberty srl – viale Monte grappa 6 – 20124 Milano – tel. 02 29011439 – p. iva 03724580968 –

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